Chicken Stew & Dumplings

Photo by Kirk Kirkconnell.

Recipe by Sarah Kirkconnell. www.trailcooking.com

YIELD

About 2-3 servings

PREP TIME / COOK TIME

5 minutes / 30 minutes

INGREDIENTS

• For the biscuits:
• 1 cup biscuit mix
• 1 tbsp dry milk
• 1 tsp dried chives
• 1 tsp dried parsley
• For the broth:
• 3/4 cup freeze-dried vegetable mix
• 1 tbsp diced dried onion flakes
• 1 tbsp diced instant hashbrowns
• 1 7-ounce pouch of chicken
• 4 tsp low-sodium chicken bouillon 
• 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1/4 tsp diced dried garlic
• 1/4 tsp black pepper
• Salt to taste

DIRECTIONS

Cover the freeze-dried vegetables with cold water and let soak for 5 minutes in a 2 liter pot.

Add 4 cups water, the broth ingredients, and chicken to a pot. Bring to a boil, taste the broth, and salt to taste. Lower the heat and keep simmering at a low boil.

Meanwhile, mix up the biscuit mix in a bag. Add 1/3 cup water, push out any air, seal the bag and knead until mixed. Snip a corner of the bag and start squeezing out dumplings.

Let them simmer on the soup with the lid on, for 5 minutes or until the dumplings are steamed and done (poke a spoon in one to check for being doughy!), lowering the flame as needed to prevent boil-overs.